To explain winemaking and tasting terms you do need to know a real professional. Fortunately I can turn to Brian Miller when I need help; in this case understanding the merits of blendered wines versus blending wines.

In "Modernist Cuisine: The Art and Science of Cooking", by Nathan Myhrvold, the concept is promoted that a quick whizz of a red in your blender can improve the wine. A review in the New Yorker by John Lanchester "Incredible Edibles" describes this tasting revolution; "... 'Modernist Cuisine' authors claim to have a way of improving wine by 'hyperdecanting' it via sixty seconds in a blender - the idea being that it will benefit from the oxygenation and outgassing effects ..."

Friday, 20th August, 2004

Thursday, 19th August, 2004

Wednesday, 23rd June, 2004

Liquor Licensing Act 1997: It is an offence to sell or supply liquor to a person under the age of 18 years, or to obtain liquor on behalf of a person under the age of 18 years.All transactions in $AUD.
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